Palak mushroom  curry is nutritious, rich in vitamins, minerals and iron, healthy and low on calories  .This is delicious and Mouth-watering curry !!!

Serves: 3-4
Cusine : North Indian


For spinach puree:

   Spinach / palak (chopped) - 3 cups
  Green chillies (chopped) -3
   Ginger (chopped) - ½ inch
    Garlic ( chopped ) - 5 cloves

Other ingredients:
    White button mushrooms - 200 gms
    Tomato (Medium sized )  - 2 (pureed)
    Onion (Medium sized ) - 1 paste
    Cinnamon - 1 inch
    Green cardamom - 2
    Cloves -2
    Bay leaf - 1
    Oil  -  2 tbsp
    Turmeric powder - 1/2 tsp
    Red chili powder -½ tsp
    Garam masala powder - 1/2 tsp
    Coriander  powder - 1/2 tsp
    Water - 2 cups
    Wheat flour(Atta) or  chickpea flour (besan)- ½ tbsp

Palak Mushroom Curry


1) Clean and wash the spinach.
2) Take a pan and heat with 1 tsp oil.
3) Add  chopped garlic and green chilies and chopped spinach Sauté till the leaves are wilted.
4) Then switch off the stove.Leave it to cool for 5 mins.
5) After 5 mins grind spinach  ,garlic ,chopped ginger and Green chilies to a fine paste in a mixer or blender.
6) Now take a pan and heat with 1 tsp of  oil /ghee /Butter.

7)Add the  whole spices cardamom ,bay leaf,cloves ,cinnamon
8) Then add onion paste and fry till golden colour.

9) Then add  tomatoes puree and fry for 1-2 minutes.
10) Add turmeric powder, garam masala powder ,coriander powder,red chili powder  and stir.

11) Then add the mushrooms and fry till they shrink in size and the oil starts to leave the sides of the mixture.

12) Add the spinach /palak puree and stir for 2-3 minutes.Add water and salt and simmer.
13) After 2-3 minutes, add wheat flour or gram flour  (besan) for thickening the curry. Stir well.
14) Cook the palak mushroom till the gravy thickens a bit.

15) Serve palak mushroom hot with roti, naan or  flavored rice.

Mix Vegetable Pakoras with a cup of garam garam chai is very comforting food on rainy day or in a pleasant winter evening.  It also makes a great party  food. Several healthy vegetables incorporated with the mixture of gram flour ,carom seeds and few spices  pep up the flavor of irresistible  vegetable pakoras.


Chickpea flour  /Besan -1  1/2cup
Rice flour - 3tbsps
Potatoes - 2  (medium sized) thinly sliced
Onions - 2 ( medium sized) sliced
Carrots-  1 (sliced)
Brinjals /Eggplants - 2 (sliced)
Green chillies -3 (sliced)
Spinach Leaves-  1/2 cup (chopped)
Coriander  Leaves - finely chopped
Paneer - 1/4 cup (optional) sliced
Coriander powder  -1 tbsp
Fennel seeds  powder - ½ tbsp
Carom seeds (Ajwain) - 1 tsp
Kasoori Methi /Dry fenugreek Leaves- 1 tsp
Hing - a pinch
Baking Soda  - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1  1/2 tsp
Salt to taste
Oil for deep-frying
Water for batter ( 1/2 -3/4 cup)

1) First wash , and slice all the vegetables.

2) Grind the fennel seeds in a mixer.
3) Sift Chick pea  flour /Besan ,rice flour in a bowl.
4) Add coriander seeds powder,fennel seeds powder,turmeric powder, red chilli powder,Hing,salt ,ajwain (carom seeds) ,kasoori methi ,1 tsp of oil  and mix well.

5) Then add  sliced vegetables ,chopped coriander and spinach leaves and mix well. 

6) Gradually add water and mix with your hands.
7) Make lump free mixture. The batter should not be watery it should  form a smooth  paste.
8) Add the baking soda and mix well.

9) Heat at least one inch of oil in a frying pan over medium high heat.
10) Deep fry pakoras in oil.Fry the pakoras in small batches, three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.


11) When they are gloden brown, take them out with a laddle on an absorbent paper  or tissue paper to absorb excess oil.


Serve  Tasty vegetable Pakoras with Tomato sauce or mint chutney or tamarind chutney.

Tips :-

Rice flour adds crispiness to pakoras.
If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be oily.


You can use almost any vegetable when making these pakoras, such as cauliflower, beans,cabbage, bell pepper, plantain and different kinds of chillies also.

Gutti Vankaya is a famous Andra recipe .Vankaya Nuvvula masala, is a classic Andhra cuisine  that is prepared on  special occasions and even goes well as a party dish.  What sums up the essence of this dish is the creamy sesame sauce and velvety Vankayas.One bit of it and your in heaven :)

Prep & Cooking: 1 hour
Serves: 8
Cuisine: Andhra


Purple Brinjals /Eggplants/Baingan /Vankaya - 1/2 kg
Onions - 2 large
Green chilies - 6
Khus khus/gasagasalu/white poppy seeds (dry roast ) - 2 tbsps
Nuvvulu/til/white sesame seeds, (dry roast )- 4 tbsps
Cumin seeds - 1 tsp
Ginger garlic paste - 2 tsps
Coriander powder  - 2 tsps
Turmeric powder  - 1/2 tsp
Cumin powder - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 4 tbsps
Dry Red Chilli - 1
few fresh curry leaves


1)  Wash and Slit the brinjals  into  plus shape .Brinjals should be whole that is stalks should be intact  i.e. do not cut fully.Place them in salted water  to avoid discoloration.

 2) Lightly  dry roast  the Khus Khus and sesame seeds  separately for 3 mins and keep it aside.

Poppy seeds /Khus Khus     Seasame seeds /Til /Nuvullu
3) Add 2 tbsps of oil in a pan, add the  slit brinjals and roast them till brown, approx 9-10 mins.Remove and keep  it aside.

4) In the same pan, add the green chilies and  chopped onions and saute for 5 mins on low  flame. Cool it . Grind the onions and green chilies to a fine paste.

5) Grind the lightly roasted khus khus and sesame seeds to a fine paste, adding little water.

6) Add the remaining oil in the pan, add cumin seeds and as they splutter add the  dry red chilli and curry leaves  and saute for a min.

7) Then add the onion paste and  Saute for 3 mins.
8) Add ginger garlic paste and saute for another 2 mins.
9)  Add turmeric powder, red chili powder, coriander powder, cumin powder and salt.Then  Add the khus khus and sesame paste and cook for 3 more mins.

10) Mix well and  add 2 cups water and bring it to boil.

11)  Reduce the flame and add the roasted brinjals and allow to simmer for 10 -15 mins or until the gravy thickens.  Stir them once in a while without breaking the brinjals. After gravy thickens turn off  the heat.

12) Serve hot Vankaya Nuvvulu Masala or brinjals in sesame sauce curry  with  rice ,flavored rice ,rotis ,chapatis .

Ingredients :-

Yellow Cucumber  / Dosakaya -1
Groundnuts / Peanuts /Palli - 1/2 cup
Dry red chillies - 7
Bengal Gram /Urad Dal  - 1 tbsp
Chana Dal - 2 tsps
Garlic pods -5
Hing - a pinch
Mustard Seeds /Rai - 1tsp
Cumin seeds  / Jeera - 1 tsp
Curry Leaves -Few
Turmeric powder - 1/4 tsp
Tamarind  Paste - 1/2 tbsp
Sugar - 1/4 tsp
Oil - 1 1/2 tbsp
Salt to taste

Yellow Cucumber / Dosakaya


1.  First Wash  yellow cucumber / Dosakaya and  peel the outer skin and cut into half. Scoop out the clump of seeds from its middle and discard. Finely chop into small pieces.
2. Dry roast groundnuts (without oil) in a pan.  Roast in a medium flame until they turn to golden color.  Let them cool.  Keep aside.
3. Heat a table spoon of oil in a pan.  Fry  jeera, urad dal and chana dal.  When the dals turn to golden color add  dry red chillies.  Fry for a while and remove the ingredients into a bowl and allow to cool.
4. In the same pan add the chopped cucumber pieces.  Sprinkle salt as required and turmeric powder.  Add tamarind  juice to it.  Close the lid and cook in a medium flame until the cucumber pieces become tender.
5. Now grind the dals and the groundnuts to powder in a mixer. 
6. To it add the cooked cucumber pieces, sugar and garlic pods.  Add water if necessary.  Grind coarsely and  remove the chutney into a bowl. 
7. Heat half table spoon of oil in a pan.  Add few mustard seeds,  cumin seeds ,curry leaves and a pinch of hing.  When the mustard starts spluttering switch off the flame and add the  seasoning /thadka to the chutney. 
8. Delicious Dosakaya palli pachadi/Yellow cucumber groundnut chutney is ready.
9. Serve with  Idli ,dosa, chapati,rice.........

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